Step 1

Remove the fat part and fascia off and then cut the beef into larger chunks. Transfer to a wok with water, add ginger, cooking wine and scallion. Bring to a boiling and then remove the floats. Cover the slow down the fire to cook for 30 minutes until the beef is completely cooked.

Step 2

Transfer out and drain completely. Cut the beef into strips around 1cm wide and 5-8 cm long.

Step 3

Add 3 cups of oil in wok, fry the beef strips until darkened (remove the water content). Remove extra oil and keep half of the oil.

Step 4

Fry doubanjiang until aromatic with slow fire and then return beef strips in. Add chili powder, barbecue mix , salt and sugar. Mix well.

Step 5

Drizzle some light soy sauce and cooking wine over wok. And finally sprinkle some sesame seeds. Let it cool down before serving. Best flavors coming in the next day.